Directions
1. In a 6-quart saucepan, heat 2 tablespoons of the oil over medium heat. Add turkey; season with the salt and pepper. When turkey is no longer pink but not yet browned, stir in yellow onion and garlic. Cook until onion is tender, stirring occasionally.

4. Meanwhile, preheat oven to 400ºF. Cook lasagna according to package directions. Spoon about 1 cup sauce into a 9x13x2-inch baking pan. Arrange 4 cooked noodles side-by-side, lengthwise in pan; place 1 noodle crosswise at end of pan (trim if too long). Top with 2 cups sauce, 1/3 of mozzarella, and 1/3 of Parmesan. Repeat, making 3 layers; end with cheese.

5. Bake (cover with foil if needed to prevent over browning) until top begins to brown and lasagna is hot, about 40 minutes. Let stand 10 minutes before cutting.

Note: Can be prepared ahead; covered and refrigerated up to 1 day. Bake at 375ºF (cover with foil as needed to prevent over browning) until top begins to brown and lasagna is hot, about 1 hour.